Jamie Oliver Leek And Potato Pie

Jamie Oliver Leek and Potato Pie is made with potatoes, leeks, olive oil, butter, onion, white pepper, nutmeg, water, whole-grain Dijon mustard, Parmesan cheese, cheddar cheese, Fontina cheese, pie crusts, egg yolk, and sea salt.

This hearty Jamie Oliver’s Leek and Potato Pie recipe creates a delicious dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 6 people.

Try More Jamie Oliver Recipes:

• Jamie Oliver Salmon And Prawn Pie In A Pan
• Jamie Oliver Vegetable Biryani
• Jamie Oliver Cafe De Paris Butter Recipe

🧡 Why You’ll Love This Leek And Potato Pie Recipe:

• Tasty and Comforting: This pie has leeks, onions, potatoes, and lots of cheese. It’s very filling and feels like a warm hug in a meal.
• Good for Any Time: You can make this pie for dinner, special days, or brunch. It’s a great choice for any kind of meal.
• Looks Great: This pie comes out golden and crispy, looking so good that everyone will want to try a piece.
• You Can Make It Yours: If you like, you can change the cheese types or add spices to make the pie just how you like it.
• Easy to Find Ingredients: The recipe uses simple ingredients that are easy to find but come together to make something really special.

🥔 Jamie Oliver Leek And Potato Pie Ingredients

• 2 large potatoes – choose a variety that holds its shape well when cooked, like Yukon Gold
• 2 leeks, sliced into rings
• 1 tbsp (15 ml) olive oil
• 1 tbsp (15 ml) butter
• 1 onion, finely chopped
• 1/4 tsp (1.25 ml) white pepper
• 1 pinch nutmeg
• 1/3 cup (80 ml) water
• 2 tsp (10 ml) whole-grain Dijon mustard
• 1 tbsp (15 ml) Parmesan or Romano cheese, grated
• 1 tbsp (15 ml) cheddar cheese, shredded
• 1/2 cup (120 ml) Fontina cheese, shredded
• 2 ready-made pie crusts – one for the bottom and one for the top
• 1 egg yolk
• 1 tsp (5 ml) water (for egg wash)
• 1/2 tsp (2.5 ml) sea salt

🍲 How To Make Jamie Oliver Leek And Potato Pie

1. Prepare the Oven and Pie Pan: Set your oven to preheat at 375 degrees Fahrenheit (190 degrees Celsius). While waiting, spray a pie pan with nonstick cooking spray to prepare it for the pie crust.
2. Cook the Potatoes: Peel the potatoes and slice them into quarter-inch thick pieces. Place these in a pot of salted boiling water and simmer for about 10 minutes, or until they are almost cooked through but still firm. Drain the potatoes and set them aside.
3. Sauté the Leeks and Onion: In a large skillet, heat the olive oil and butter over medium heat. Add the sliced leeks, chopped onion, nutmeg, and white pepper to the skillet. Cook for about 10 minutes, stirring occasionally, until the leeks and onions are tender. Pour in the water, allow it to reduce by one-third, then stir in the mustard and Parmesan cheese. Once mixed, remove from heat and let it cool.
4. Assemble the Pie: Roll out one pie crust and gently place it into your prepared pie pan. Layer half of the cooked potatoes at the bottom. Spoon half of the leek and onion mixture over the potatoes and sprinkle with some cheddar cheese. Repeat with the remaining potatoes, the rest of the leek mixture, and the Fontina cheese on top. Cover with the second pie crust and press the edges to seal.
5. Apply Egg Wash and Bake: In a small bowl, whisk together the egg yolk and a teaspoon of water to make the egg wash. Brush this mixture over the top crust of the pie. Poke a few small holes in the crust to allow steam to escape. Sprinkle the sea salt evenly over the top. Place the pie in the oven and bake for 45 to 50 minutes, or until the crust is golden brown.
6. Rest and Serve: After removing the pie from the oven, let it sit for about 10 minutes. This allows the pie to be set, making it easier to slice. Serve warm.

💭 Recipe Tips

• Choosing Potatoes: Pick a type of potato that keeps its shape when cooked, like Yukon Gold. These potatoes work best for the pie and don’t get too soft.
• Preparing Leeks: Make sure to wash the leeks well to get rid of any dirt inside. Cut them the same size so they cook at the same rate.
• Selecting Cheese: Use good-quality cheeses to improve the taste. Parmesan brings a sharp flavor, and Fontina melts really well, making the pie creamy.
• Sealing the Pie: Make sure the pie crust edges are pressed together well to keep the filling inside while it bakes. You can press the edges with a fork to make it look nice and hold better.
• Watching the Oven: Keep an eye on the pie in the last 10 minutes of baking. If the top gets too brown, cover it with some aluminum foil to stop it from burning.

🥖 What To Serve With Leek And Potato Pie?

Leek and Potato Pie pairs well with a green salad, steamed vegetables, cranberry sauce, or garlic bread. It also can be served alongside coleslaw, roasted carrots, sautéed spinach, or mashed peas for a delicious and complete meal.

🎚 How To Store Leftovers Leek And Potato Pie?

• Refrigerate: Keep the pie in a sealed container in the fridge and it will stay good for up to 3 days.
• Freeze: If you want to keep it for longer, wrap the pie well or put it in a freezer bag, and you can freeze it for up to a month.

🥵 How To Reheat Leftovers Leek And Potato Pie?

• In The Oven: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Place the pie on a baking sheet and cover loosely with aluminum foil. Reheat for 15-20 minutes, or until heated through.
• In The Microwave: Slice a portion of the pie and place it on a microwave-safe plate. Cover with a microwave-safe lid or vented plastic wrap and heat on high for 2-3 minutes or until hot.
• On the Stovetop: Reheat slices in a skillet over medium heat, covered, for 3-4 minutes on each side, until warmed through.

FAQs

Try More Jamie Oliver Recipes:

• Savory Homemade Corned Beef Hash
• Jamie Oliver Steak And Mushroom Pie
• Jamie Oliver Bacon Tomato Pasta

Jamie Oliver Leek And Potato Pie Nutrition Facts

• Calories 553
• Total Fat 33g
• Saturated Fat 17g
• Sodium 880mg
• Total Carbs 52g
• Net Carbs 49g
• Dietary Fiber 3g
• Total Sugars 3g
• Protein 15g